Evaluation of Curd Texture Quality in Loose-Curd Cauliflower Germplasm

By analyzing the curd texture trait data of loose-curd cauliflower germplasm resources, a unified and objective evaluation method for loose-curd cauliflower curd texture was established. The potential factors affecting curd texture were also studied to provide references for the evaluation of loose-curd cauliflower edible quality and quality breeding.

Texture Profile Analysis (TPA) and sensory evaluation method were used to evaluate 166 loose-curd cauliflower germplasm resources. Data of 5 TPA indicators (hardness, cohesiveness, springiness, chewiness, resilience) and 3 sensory evaluation indicators (sensory crispness, sensory hardness, sensory chewiness) were obtained. Correlation analysis and linear regression analysis were carried out to construct the relationship model between sensory evaluation indicators and texture parameters. Through principal component analysis, membership function analysis and cluster analysis, a mathematical model for loose-curd cauliflower curd texture evaluation was established, and the texture groups of loose-curd cauliflower germplasm resources were divided. Furthermore, the differences in cell microstructure and cell wall component contents of loose-curd cauliflower curds among different groups were analyzed to explore the potential factors affecting loose-curd cauliflower curd texture.

Significant differences were observed in eight curd texture indicators among different loose-curd cauliflower germplasms, with chewiness showing the greatest degree of dispersion. Sensory evaluation indicators were positively correlated with TPA indicators to varying extents. By establishing linear regression equations between them, it was found that hardness has important predictive value in sensory texture evaluation. Principal Component Analysis (PCA) extracted two principal components affecting loose-curd cauliflower curd texture, with a cumulative contribution rate of 90.22%. Among them, the first principal component mainly includes hardness, chewiness, and springiness, which are key parameters determining the palatability of loose-curd cauliflower. A mathematical model for evaluating loose-curd cauliflower curd texture was established: Comprehensive texture score C=-2.045+0.017×chewiness+3.108×resilience+0.555×springiness+0.010×hardness+1.950×cohesiveness. Based on the C values, 166 loose-curd cauliflower germplasms were classified into three groups. GroupⅠ had the lowest C values(0.01≤C≤0.35), characterized by low hardness and poor chewiness, and was classified as the soft type; GroupⅡ had moderate C values (0.37≤C≤0.62), with balanced texture and good palatability, and was classified as the crisp-tender type; GroupⅢhad the highest C values (0.65≤C≤1.00), exhibiting high hardness and chewiness, and was classified as the crisp-springy type. Significant differences in cell structure and cell wall components were detected among cauliflower florets of different textures. The crisp-springy type featured florets with high cell roundness, compact structure, and high contents of cellulose and hemicellulose; the crisp-tender type had florets with plump and uniformly structured cells, and an appropriate ratio of cellulose, hemicellulose, and soluble pectin contents; the soft type displayed florets with obvious cell gaps and loose structure, along with a higher soluble pectin content.

A mathematical model for loose-curd cauliflower curd texture evaluation was established: C=-2.045+0.017×chewiness+3.108×resilience+0.555×springiness+0.010×hardness+1.950×cohesiveness. The C value ranges dividing different loose-curd cauliflower curd texture types can be used for the identification of loose-curd cauliflower germplasm resources. It was also found that cell structure and cell wall components have important effects on the texture quality of loose-curd cauliflower curds.